Andoni Luis Aduriz

Chef at Mugaritz** (Renteria, Gipuzkoa, Spain)

Alejandro Chamorro

Chef at Nuema (Quito, Ecuador)

Ángel León

Chef en Aponiente*** (Puerto de Santa María, Cádiz, Spain)

Benjamin Nast

Chef at De Calle (Santiago de Chile, Chile)

Marlene Vieira

Chef at Marlene (Lisbon, Portugal)

Diego Murciego

Chef at Desde 1911 (Madrid, Spain)

Takayoshi Watanabe

Chef at Teruzushi (Fukuoka, Japan)

James Knappett

Chef at Kitchen Table** (London, United Kingdom)

Poul Andrias Ziska

Chef at Koks** (Tórshavn, Faroe Islands)

Nicolai Tram

Chef at Knystaforsen* (Rydöbruk, Sweden)

Virgilio, Pía y Malena

Creators of the Mater project (Peru)

Ricard Camarena

Chef at Ricard Camarena Restaurant** (Valencia, Spain)

Álvaro Salazar y María Cano

Chef and sous-chef at Voro** (Canyamel, Capdepera, Majorca)

Edgar Núñez

Chef at Comedor Jacinta (Mexico City, Mexico)

Rafael Cagali

Chef at Da Terra** (London, United Kingdom)

Rodrigo Castelo

Chef at Ó Balcão (Santarém, Portugal)

Iván Domínguez

Chef at Nado (A Coruña, Spain)

Dieuveil Malonga

Chef at Meza Malonga LAB (Kigali, Rwanda)

Adrián Bosch y Eduardo Domínguez

Chef at San Hô* (Adeje, Tenerife, Spain)

Nandu Jubany

Chef at Can Jubany* (Calldetenes, Barcelona, Spain)

Pedro Sánchez

Chef at Bagá* (Jaén, Spain)

Javier Sanz y Juan Sahuquillo

Chefs at Cañitas Maite (Albacete, Spain)

Alberto Ferruz

Chef at BonAmb** (Jávea, Alicante, Spain)

David Chamorro

Director Food Idea Lab (Madrid, Spain)

Luke Jang

Food Idea Lab Madrid, Spain)

Dabiz Muñoz

Chef at Diverxo*** (Madrid, Spain)

Quique Dacosta

Chef at Quique Dacosta Restaurante *** (Dénia, Alicante, Spain)

Oriol Castro, Eduard Xatruch y Mateu Casañas

Chefs at Disfrutar** (Barcelona, Spain)

Konstantin Filippou

Chef at Restaurant Konstantin Filippou** (Vienna, Austria)

Joan, Josep y Jordi Roca

Chef, sommelier and pastry chef at El Celler de Can Roca*** (Girona, Spain)

Carlos del Portillo

Chef at Bistronómika (Madrid, Spain)

Massimiliano Alajmo

Chef at Le Calandre*** (Sarmeola, Rubano, Italy)

David López

Chef at Local de Ensayo (Puente Tocinos, Murcia, Spain)

Francis Paniego

Chef at El Portal de Echaurren** (Ezcaray, La Rioja, Spain)

Jordi Grau

Executive chef at Ibaya* Sport Hotels Resort & Spa (Soldeu, Andorra)

Yeison Mora

Chef at Idílico (Medellín, Colombia)

Ricard Camarena

Chef at Ricard Camarena Restaurant** (Valencia, Spain)

Diana Díaz y Rodrigo de la Calle

Chefs at El Invernadero* (Madrid, España)

Miguel Cobo

Chef at Cobo Evolución* (Burgos, Spain)

Zen Ong

Head ice cream maker at AWAN (Los Angeles, USA)

Eric Ortuño

Head of training and pastry chef at L’Atelier (Barcelona, Spain)

David Gil

Co-owner and head of innovation at I+Desserts (Barcelona, Spain)

Daniel Álvarez

Pastry chef at Pastelería Dalua (Elche, Alicante, Spain)

Antonio Bachour

Pastry chef at Bachour (Miami, USA)

Lluc Crusellas

Pastry Chef at El Carme Pastisseria (Barcelona, Spain)

Joel Castanyé

Chef at La Boscana* (Lleida, Spain)

Daniel Ramos

Owner of Cremita (Chiclana de la Frontera, Cádiz, Spain)

Lara Roguez

Chef at Kraken Art Food (Gijón, Spain)

Fernando Desa

Executive chef at Goya Europe

Sergio y Javier Torres

Chefs at Cocina Torres*** (Barcelona, Spain)

Santiago Cueva

Chef at Marcando el Camino (Quito, Ecuador)

Xanty Elías

Chef at Finca Alfoliz (Aljaraque, Huelva, Spain)

Nieves Barragán

Chef at Sabor (London, United Kingdom)

Rafael Moreno Rojas

Director of the Chair of Mediterranean Gastronomy of the University of Cordoba (Spain)

Paqui García

Expert in Aove. General Secretary of the Priego de Córdoba Denomination of Origin

Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder

Alvar Hinojal

Chef at Alquimia* (Valladolid, Spain)

Ketty Fresneda

Director of Catering for gastronomic events, Cuba

Andrea Tumbarello

Chef at Don Giovanni (Madrid, Spain)

Cristóbal Muñoz

Chef at Ambivium* (Peñafiel, Valladolid, Spain)

Guillermo Ortega

Creative director at Ambivium* (Peñafiel, Valladolid, Spain)

Periko Ortega

Chef at ReComiendo (Córdoba, Spain)

David Izquierdo

Chef at El 51 del Sol (Aranda de Duero, Burgos, Spain)

Erwan Poudoulec

Le Cordon Bleu (Madrid, Spain)

Javier Brichetto

Chef at Piantao (Madrid, Spain)

Carles Flinch

Chef at Can Manel (Andorra la Vella, Andorra)

Dolors Pal

Chef at Borda Raubert (La Massana, Andorra)

Ángel Ortega Ayuso

Chef at El Portalón (San Lorenzo de Yagüe, Soria, Spain)

Miriam Ortego Monte

Chef at La Tablada (Navaleno, Soria, Spain)

Gonzalo Baquedano

Chef at Ajoengro* (Logroño, Spain)

Antonio López

Venta El Raspa (Bonanza-Algaida, Sanlúcar de Barrameda, Cádiz, Spain)

Rocío Ibáñez

Venta El Raspa (Bonanza-Algaida, Sanlúcar de Barrameda, Cádiz, Spain)

César Hermoso

Casa Bigote (Bajo de Guía, Sanlúcar de Barrameda, Cádiz, Spain)

Jaime Batista

Narea (Barrio Bajo, Sanlúcar de Barrameda, Cádiz, Spain)

Alejandra Gnisci

Narea (Barrio Bajo, Sanlúcar de Barrameda, Cádiz, Spain)

José Luis F. Tallafigo

El Espejo (Barrio Alto, Sanlúcar de Barrameda, Cádiz, Spain)

Pepe Ferrer

Ambassador of Manzanilla de Sanlúcar AOC

Ricardo Vélez

Chocolatemaker at Moulin Chocolat (Madrid, Spain)

Nazario Cano

Chef at Odiseo (Churra, Murcia, Spain)

Diana Marcelino

Chef at El secreto de Chimiche (Chimiche, Santa Cruz de Tenerife, Spain)

Carlos Hernández del Río

Chef at ConSentido (Salamanca, Spain)

Andrea Tumbarello

Chef at Don Giovanni (Madrid, Spain)

Jordi Caballero

Head of R+D with Cereal Europastry (Rubí, Barcelona, Spain)

Andrea Tumbarello

Chef at Don Giovanni (Madrid, Spain)

François Chartier

CREATOR OF HARMONIES. CHARTIER LAB BARCELONA

Igor Mezentsev

Chef at Topot Project